Grandma’s Cozy Fruitcake Cookies Recipe: Bites of Holiday Joy

Sweet memories flood back with every bite of these delightful fruitcake cookies that blend nostalgia with homemade comfort.

Packed with classic holiday fruitcake flavors, these cookies offer a delectable twist on a traditional treat.

Rich dried fruits and warm spices dance together in a soft, chewy base that melts in your mouth.

Nuts add a perfect crunch to each perfectly balanced morsel.

The recipe transforms humble ingredients into an irresistible dessert that connects generations.

Each cookie tells a story of festive gatherings and cherished moments.

Bake a batch and watch smiles spread across eager faces.

Bake Fruitcake Cookies with That Holiday Touch

• Soak the Fruits (Optional)

Let the chopped candied fruits and raisins swim in rum for a flavor boost, creating a delicious foundation for your cookies.

• Whip Up the Base

Blend softened butter and brown sugar until they transform into a light, fluffy cloud of sweetness that promises amazing texture.

• Bind the Mixture

Introduce egg and vanilla, stirring until everything mingles perfectly and creates a smooth, cohesive batter.

• Merge Dry Elements

Gently combine flour, baking powder, salt, cinnamon, and nutmeg, then slowly marry these dry ingredients with the wet mixture without overmixing.

• Integrate Fruits and Crunch

Tenderly fold in candied fruits, raisins, and nuts, ensuring an even distribution throughout the dough for maximum flavor in every bite.

• Shape and Bake

Dollop rounded spoonfuls onto a lined baking sheet, spacing them generously. Slide into a 350F oven and bake until edges turn golden and centers look set, about 10-12 minutes.

• Cool and Preserve

Let cookies rest briefly on the baking sheet, then transfer to a cooling rack. Store in an airtight container for up to a week, or freeze for extended enjoyment.

Tips That Help You Mix Dried Fruit Just Right

• Elevate the cookie's flavor by soaking dried fruits in rum, brandy, or orange juice for deeper, richer taste profiles that will make your cookies sing with complexity.
• Prepare the cookie dough in advance and refrigerate for up to 3 days, or freeze the raw dough balls for spontaneous baking moments whenever cravings strike.
• Swap regular flour with gluten-free flour blend for celiac-friendly cookies, and use plant-based butter to create a vegan version that everyone can enjoy without compromising taste.
• For crunchier cookies, toast the nuts before adding them to the dough, which enhances their nutty flavor and provides an extra satisfying crunch in every bite.
• Dust cooled cookies with powdered sugar, drizzle with white chocolate, or add a light glaze to transform these traditional treats into elegant, party-ready delights that will impress guests.

Serve Fruitcake Cookies for Festive Occasions

• Holiday Gift Packaging: Wrap these delightful fruitcake cookies in clear cellophane bags tied with festive ribbons, creating charming homemade presents for friends and family during Christmas season.
• Elegant Tea Time Treat: Serve these cookies alongside a hot cup of Earl Grey or cinnamon tea, arranging them beautifully on a vintage porcelain plate for an afternoon gathering with sophisticated flair.
• Dessert Platter Companion: Create a stunning cookie platter featuring these fruitcake cookies alongside other holiday favorites like gingerbread and sugar cookies, offering guests a delectable variety of sweet nibbles during seasonal celebrations.
• Wine Pairing Suggestion: Complement these rich, spiced cookies with a glass of sweet dessert wine like port or moscato, enhancing the depth of fruit and nutty flavors for an indulgent after-dinner experience.

Storage Tips for These Traditional Cookies

• Keep cookies in a sealed container with a tight-fitting lid to maintain softness and prevent moisture loss. Separate layers with parchment paper to avoid sticking.
• Wrap individual cookies in plastic wrap, then place in a freezer-safe bag. Freeze up to 3 months for quick dessert access. Thaw at room temperature for 30 minutes before enjoying.
• Create cookie dough balls and freeze unbaked. Store in a freezer bag for spontaneous baking. When ready, bake directly from frozen state, adding 2-3 extra minutes to cooking time.
• Add a small slice of bread to the storage container to help maintain cookie texture. Replace bread slice every few days to keep cookies soft and delectable. Bread absorbs excess moisture and prevents cookies from becoming dry or crumbly.

FAQs

• Can I use different types of dried fruits in this recipe?

Yes, you can easily swap out the candied fruits and raisins with dried cranberries, chopped dates, or dried cherries for a personalized touch.

• Do I need to chill the dough before baking?

No, these cookies can be baked immediately after mixing the dough. The recipe doesn’t require any chilling time, making it quick and convenient.

• What is the purpose of adding spices like cinnamon and nutmeg?

These warm spices enhance the classic fruitcake flavor, adding depth and complexity to the cookies. They complement the sweetness of the fruits and create a rich, traditional taste.

• How can I prevent my cookies from becoming too dry?

Be careful not to overmix the dough and avoid overbaking. Remove the cookies from the oven when the edges are lightly golden and the centers are just set to maintain their moisture and softness.

Quick Recipe Overview

Prep Time: 20 minutes (plus 1 hour chilling time)

Cook Time: 12 minutes per batch

Total Time: 1 hour 32 minutes

Calories: 193 kcal

Servings: 24

What’s Inside Old-Fashioned Fruitcake Cookies

• Butter: Provides rich, smooth texture and helps create tender, melt-in-your-mouth cookies.
• Brown Sugar: Adds deep caramel-like sweetness and helps cookies stay soft and chewy.
• Egg: Binds ingredients together and creates structure for perfect cookie consistency.
• Vanilla Extract: Enhances overall flavor profile with warm, aromatic undertones.

• All-Purpose Flour: Creates cookie's foundation and provides necessary structure.
• Baking Powder: Ensures light, slightly risen texture in final cookie.
• Salt: Balances sweetness and amplifies other flavor notes.
• Cinnamon: Adds warm, spicy dimension typical of traditional fruitcake.
• Nutmeg: Contributes subtle, complex background warmth.

• Candied Fruit: Brings vibrant, sweet bursts of color and traditional fruitcake essence.
• Raisins: Introduces natural sweetness and chewy texture.
• Nuts: Provides delightful crunch and nutty complexity to complement soft cookie base.
• Rum (Optional): Infuses deep, sophisticated flavor and helps fruit soften before mixing.

Tools That Help with This Classic Treat

• Mixing bowl: Essential for creaming butter and sugar, combining wet and dry ingredients.
• Electric mixer or whisk: Perfect for beating butter and sugar until light and fluffy.
• Measuring cups and spoons: Critical for accurate ingredient proportions.
• Baking sheet: Necessary for dropping and baking cookie dough.
• Parchment paper or silicone mat: Helps prevent cookies from sticking and ensures easy cleanup.
• Wire cooling rack: Allows cookies to cool evenly and prevent soggy bottoms.
• Spatula or wooden spoon: Useful for folding fruits and nuts into the dough.
• Whisk: Helps blend dry ingredients smoothly.

Heartwarming Fruitcake Cookies Recipe

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4.9 from 15 reviews

• Total Time: 32 minutes
• Yield: 25 1x

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Description

Classic Old-Fashioned Fruitcake Cookies blend rich holiday traditions with sweet memories. Spiced dough packed with candied fruits and nuts creates a delightful treat you’ll savor during festive gatherings.

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Ingredients

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• 1 cup (2 sticks) (227 grams) softened unsalted butter
• 1 cup (200 grams) granulated sugar
• 2 large eggs
• 1 cup (150 grams) chopped candied red cherries
• 1 cup (150 grams) chopped candied green cherries
• 1 cup (150 grams) chopped candied pineapple
• 1 cup (120 grams) chopped pecans or walnuts
• 2 cups all-purpose flour
• 1 tsp vanilla extract
• 1 tsp almond extract
• ½ cup (75 grams) golden raisins
• ½ cup (75 grams) chopped dates
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground cloves
• ½ tsp ground nutmeg
• ½ tsp salt

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Instructions

1. Maceration: Soak candied fruit and raisins in rum for 30 minutes to amplify flavor complexity and infuse a subtle alcoholic essence.
2. Creaming: Whip butter and brown sugar until ethereally light and voluminous, creating a smooth, pale foundation for the cookie dough.
3. Binding: Fold in egg and vanilla extract, ensuring complete incorporation and developing a rich, aromatic base with uniform consistency.
4. Dry Blend: Combine flour, baking powder, salt, cinnamon, and nutmeg, sifting thoroughly to eliminate potential lumps and distribute spices evenly.
5. Amalgamation: Gently fold dry ingredients into butter mixture, using delicate strokes to maintain a tender, delicate cookie texture without overmixing.
6. Embellishment: Integrate chopped candied fruit, raisins, and nuts throughout the dough, creating a balanced distribution of festive elements.
7. Preparation & Baking: Drop rounded tablespoons onto lined baking sheet, spacing adequately, and bake in preheated 350F (175C) oven for 10-12 minutes until edges turn golden and centers set.
8. Finishing: Cool cookies briefly on baking sheet, then transfer to wire rack for complete cooling, allowing them to firm and develop optimal texture.

Notes

• Rum Infusion Technique: Soak candied fruit and raisins in rum for deeper, more complex flavor profile that elevates the traditional cookie taste.
• Butter Whipping Method: Cream butter and brown sugar until light and fluffy, creating a smooth base that ensures tender, melt-in-your-mouth texture.
• Spice Distribution Trick: Thoroughly whisk dry spices into flour to prevent clumping and guarantee even flavor throughout the cookie dough.
• Freezing Storage Hack: Wrap cookies carefully in parchment and freeze up to 3 months, maintaining their rich taste and soft consistency for extended enjoyment.

• Prep Time: 20 minutes
• Cook Time: 12 minutes (per batch)
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 25
• Calories: 200
• Sugar: 12 g
• Sodium: 150 mg
• Fat: 10 g
• Saturated Fat: 4 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 26 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 30 mg